DENNYS #9248
1206 N. WOODLAND BLVD, Deland FL 32720
Last inspected Jul 21, 2025 · 11 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
OCT 24
DEC 24
APR 25
JUL 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains, by ice machine. Operator unclogged drained, cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 21, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris., behind cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat top and fryers soiled with grease and grime,. -stove top and flat top soiled with food debris.
Jul 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in freezer rice (50F - Cold Holding);; operator placed ice. Less than 4 hours. - cook line make table unit Butter 47F; pico de gallo (47F - Cold Holding), less than 4 hours, operator placed ice. -cook line make line unit batter (67F - Cold Holding); pooled eggs (57F - Cold Holding); potatoes (50F - Cold Holding). Placed more than 4 hours. Operator instructed to discard.
No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator restocked.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris., behind cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat top and fryers soiled with grease and grime,. -stove top and flat top soiled with food debris.
Standing water in bottom of cook line make table unit.
Apr 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Cook line wall, soiled with accumulated grease, food debris, and/or dust.
Cook line ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris, under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -make table by stove, sides of fryers and under flat top soiled with grease, food debris and grime. -Tru reach in freezer in kitchen, gaskets soiled with food debris.
Apr 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables mash potatoes (47F - Cold Holding; ground sausage (45-50F - Cold Holding); chorizo (50F - Cold Holding. More than 4 hours. Operator instructed to discard.
Handwash sink used for purposes other than handwashing. Wash ware hand sink, ladle stored in hand sink. Operator relocated.
No paper towels or mechanical hand drying device provided at Salad station handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Cook line wall, soiled with accumulated grease, food debris, and/or dust.
Cook line ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris, under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -make table by stove, sides of fryers and under flat top soiled with grease, food debris and grime. -Tru reach in freezer in kitchen, gaskets soiled with food debris.
Objectionable odors by bathrooms and entry of the establishment.
Dec 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line make table unit whip cream (48F - Cold Holding)/ less than 4 hours. Door was left open, operator closed and placed ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at cookline handwash sink.Operator restocked.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top and and sides of cooking equipment.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice buildup in walk-in freezer.
Kitchen soiled/has accumulation of debris, under and behind cooking equipment at cookline,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under grill, and flat top, laden with grease and food debris. -sides of fryers soiled with grease. -kitchen gaskets soiled with food debris.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands and dried them on clothes,. Educated operator.
Sewage/wastewater backing up through floor drains, by ice machine. Operator unclogged drained, cleaned and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table shredded cheese (55F - Cold Holding); sliced tomatoes (55F - Cold Holding), less than 4 hours. Operator instructed to place ice.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of kitchen make table. Educated operator l
Ice buildup in walk-in freezer.
Interior of cookline oven/microwaves have accumulation of black substance/grease/food debris.
Kitchen soiled/has accumulation of debris, under and behind cooking equipment at cookline,
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under grill, and flat top, laden with grease and food debris. -sides of fryers soiled with grease. -kitchen gaskets soiled with food debris.
Wash ware area, ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 44-45F, overnight at cookline, operator placed in another cold holding unit.
No paper towels or mechanical hand drying device provided at cookline handwash sink.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom cookline make table soiled with food debris,
Unwashed fruits/vegetables stored with ready-to-eat food. Cantaloupe stored in walk in cooler over butter,.
Wash ware are floor area(s) covered with standing water.
Oct 5, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at make table soiled with food debris l
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Cookline make table lid detaching.
Ice buildup in walk-in freezer.
Objectionable odors by bathroom or other areas of the establishment.
Wash ware area ceiling//ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at make table soiled with food debris l
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Cookline make table lid detaching.
Ice buildup in walk-in freezer.
Kitchen floor soiled/has accumulation of debris, under flat top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top and fryers soiled with grease, grime and food debris. -dish machine dish racks soiled with grime.
Objectionable odors by bathroom or other areas of the establishment.
Wash ware area ceiling//ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.